Wednesday, 7 June 2017

Grilled Salmon with Lime Coriander Butter.



Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

It's the 12th fast of Ramadan today! We're nearly halfway through!
I don't know about you but for me, it's the middle of Ramadan that is always the hardest.
The beginning is difficult but is made easier because we're all so excited about fasting and the month in general. The end is amazing because as we all know, the last 10 nights hold so much virtue and everyone makes the extra effort because they know Ramadan is nearly at an end.
But it's the middle that is the hardest part. We're starting to tire and it can be quite hard to get yourself motivated. Especially when it comes to the daily what shall we cook for Iftar question. I've been sharing daily updates from our Iftar over on Snapchat and Instagram pretty much everyday but even me, the one with the food blog who everyone else turns to for Iftar inspiration, is completely clueless on what to make come 7pm on a Ramadan evening.
One aim I had for Ramadan this year was to eat more fish and vegetable based meals. The vegetarian aim is coming along nicely since I'm actually cooking my way through an Indian veggie book this month. But, it's the fish aim that I'm stuck on. Which is where this recipe for grilled salmon with lime coriander butter comes in.
It has a lot going for it. It's quick to prep and cook (30 minutes max) so is perfect for a busy weeknight Iftar. But for me, the most important thing is flavour. And, this salmon has it a tonne of it. You can grill it plain with just salt and pepper but that would not go down well in my house. We like things on the spicier side so I added some heat to the salmon with red chilli, smoky paprika and my favourite Italian seasoning. The salmon is grilled before being spread with a lime coriander butter to add a little richness and citrus flavour. The butter melts into the hot salmon and any leftover goes really well tossed into some steamed vegetables. Serve with fresh lime wedges to squeeze. That's Iftar sorted for tonight!

A Simple List of Ingredients:

For the Grilled Salmon:

1. Italian Seasoning
2. Smoked Paprika
3. Garlic Granules
4. Onion Granules
5. Red Chilli Powder
6. Salt and Black Pepper
7. Vegetable Oil
8. Salmon Fillets

For the Lime Coriander Butter:

1. Butter
2. Fresh Coriander
3. Lime Zest
4. Salt and Black Pepper

Bismillah, let's begin!

Let's start by prepping our salmon. Make sure you get your grill on so that it's nice and hot when we need it. I used my oven grill which I heated to high. You can also pan-fry or bake the salmon. Now, to season the salmon, we start with Italian seasoning. I used my homemade blend and the recipe for that is here! 

Into a small bowl, add 1 teaspoon Italian seasoning.

Along with 1/2 teaspoon Smoked Paprika.


Next, two of my favourite seasonings - onion granules and garlic granules. I love the flavour that both of them give.

Add in 1 teaspoon Garlic Granules.

And, 1 teaspoon Onion Granules.

Next, for a little heat, add in 1/2 teaspoon Red Chilli Powder. You can add more if you want the salmon extra spicy.

To season, add in 1/2 teaspoon Salt and 1/4 teaspoon Black Pepper.

Finally, drizzle in 2 tablespoons Vegetable Oil.

Stir the mixture until you have a paste. If it's too thick, add a drop more oil to loosen.


Now that our spice paste is ready, let's talk salmon! This is the packet I used.


These salmon fillets were boneless.


But they did have skin which I decided to keep on. I don't eat the skin but I feel that it helps keep the salmon juicy when we're grilling it.

I used 4 boneless Salmon Fillets and placed them in an oven dish.

Divide the spice paste between the salmon pieces.

Gently rub the paste all over the salmon.

Grill the salmon until it's cooked through. For my salmon, this took about 10-13 minutes under a hot grill. Check your salmon packet for cooking instructions.

While the salmon is grilling, let's make our lime coriander butter. Place 50g soft Butter in a bowl.

Give it a good stir to loosen.

Add in a small handful of chopped Fresh Coriander.

Then, grate in the Zest of 1/2 Lime. 

You can add more zest if you want more of the lime flavour.

Finally, season the butter with Salt and Black Pepper, to taste.

Stir it up and set aside until needed.

Once the salmon is cooked, we can serve! It's cooked when it can be easily flaked.

To serve, place the hot salmon fillets onto a serving dish.

Dollop the butter over the hot salmon and let it melt. I had left my salmon sitting on the counter so I heated my butter up in the microwave and then spooned it over.

Both ways are delicious!

I served my salmon with steamed new potatoes.

I had leftover lime coriander butter so tossed it with the hot potatoes.

So good!


I also steamed asparagus before tossing it with homemade Chinese chilli oil.

Serve the salmon with lime wedges to squeeze over! Enjoy!

Grilled Salmon with Lime Coriander Butter.

Prep Time: About 15 minutes.
Cook Time: About 10-13 minutes.
Serves: 4 people.

Ingredients

For the Grilled Salmon
1 teaspoon Italian seasoning
1/2 teaspoon Smoked Paprika
1 teaspoon Garlic Granules
1 teaspoon Onion Granules
1/2 teaspoon Red Chilli Powder
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
2 tablespoons Vegetable Oil
4 boneless Salmon Fillets

For the Lime Coriander Butter
50g Butter, soft
Small handful Fresh Coriander, chopped
Zest of 1/2 Lime
Salt and Black Pepper, to taste

Fire up the grill:
Pre-heat the grill to high. I used the grill in my oven. You can also pan fry or bake the salmon too.

Prep the salmon:
In a bowl, mix together everything except the salmon. Stir until you have a paste. Add more vegetable oil, if it's too thick. Place the salmon fillets on an oven tray or dish. Divide the spice paste between the salmon and rub well all over.

Grill the salmon:
Grill the salmon under the hot grill until cooked through. Check your salmon packet to see how long yours should take. Mine took between 10-13 minutes.

Make the lime coriander butter:
Mix all the ingredients together in a small bowl.

Serve:
Once the salmon is cooked, place it on a serving dish. Spread the hot salmon with the butter and serve immediately. We ate the salmon with steamed new potatoes tossed with the leftover lime butter and steamed asparagus tossed with Chinese chilli oil.

{adapted from how sweet eats}

Keep me in your duas please, and enjoy your grilled salmon!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

2 comments

Related Posts Plugin for WordPress, Blogger...
© copyrights This Muslim Girl Bakes, All Rights Reserved. Design by Sadaf F K.